Granola Cookies

Description: You can use either old-fashioned or quick rolled oats in this recipe. Feel free to substitute other dried fruit and nits, such as apricots and pecans, for the dates and almonds.


granola cookie cutters

Ingredients:

  • 1 cup Rolled Oats
  • 3/4 cups Unblanched Almonds
  • 3/4 cups Pitted Dates
  • 1/4 cup Sunflower Seeds
  • 1 cup Unsalted Butter, Softened
  • 1/2 cup Brown Sugar
  • 1/4 cup Honey
  • 1 Egg
  • 1 cup All-Purpose Flour
  • 1 cup Whole Wheat Flour
  • 1/2 teaspoon Cinnamon
  • 1/2 teaspoon Baking Powder
  • 1/2 teaspoon Salt

Yield: 18 cookies

Prep Time: 1 hour

Cook Time: 10 minute s.

Total Time: 1 hour 30 minutes.


Directions:
Place in a food processor and pulse until very finely chopped, about 12 pulses:
Rolled Oats
Unblanched Almonds
Pitted Dates

Add and pulse to incorporate, about 6 pulses:
Sunflower Seeds

Cream until light and fluffy:
Unsalted Butter, Softened
Brown Sugar
Honey

Beat in:
1 egg

Whisk together and mix in until just incorporated:
All-Purpose Flour
Whole-Wheat Flour
Cinnamon
Baking Powder
Salt

Add and mix in:
Processed oat mixture from above

Stir just until all ingredients are well blended; do not over-mix. Chill dough for 3 to 4 hours before rolling. Preheat oven to 350 degrees. Roll dough out on a lightly floured counter to 1/4 inch thickness and cut with your favorite Ann Clark cookie cutters, then transfer cookies onto cookie sheets that have been lined with parchment paper or silicone liners. Bake 8 to 10 minutes, until lightly colored. Let cookies cool slightly on cookie sheets, then transfer to a wire rack to cool completely.

Frost and decorate with Buttercream Frosting, if desired.

Buttercreme Frosting

Beat 1/2 cup softened unsalted butter in a large mixing bowl until light and fluffy. Add 2 cups confectioners' sugar and beat until smooth. Add 1 teaspoon vanilla. If necessary, add a few drops of milk or cream to get a light spreadable consistency.

Enjoy!